User manual MORPHY RICHARDS IB48200

[. . . ] Breadmaker Please read and save these instructions Two year guarantee This guarantee is valid in the UK and Ireland only. It is in your interest to retain the retailers receipt as proof of purchase. Please quote the following information if the product develops a fault. Serial No. Exclusions Morphy Richards shall not be liable to replace or repair the goods under the terms of the Guarantee where: 1 The fault has been caused or is attributable to accidental use, mis-use, negligent use or used contrary to the manufacturers recommendations or where the fault has been caused by power surges or damage caused in transit. [. . . ] A Baking Tips Guide has been provided on pages 26-27 of this book to assist you with these experiments. Storage is also very important, as all flours should be kept in a secure, airtight container. All purpose flour / plain flour All-Purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making cake breads. This type of flour should be used for recipes in the cake/quick bread section. Strong plain flour / bread flour Bread Flour is a high gluten/protein flour that has been treated with conditioners that give the dough a greater tolerance during kneading. Bread Flour typically has a higher gluten concentration than All Purpose Flour; however, depending on different milling practices this may vary. Strong plain flour or bread flour is recommended for use with this Breadmaker. Whole wheat flour/wholemeal flour Whole Wheat Flour/Wholemeal Flour is milled from the entire wheat kernel which contains the bran and 13 Sugar Sugar is important for the colour and flavour of breads. It is also food for the yeast as it supports the fermentation process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Salt Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary reasons it may even be eliminated entirely, however, your bread may overprove and rise higher than normal. Liquids / milk Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some recipes call for juice (orange, apple, etc) to be added as a flavour enhancer. Eggs Eggs add richness and a velvety texture to bread doughs and cakes. Butter & margarine Butter and Margarine `shortens' or tenderises the texture of yeast breads. If butter or margarine is used direct from the refrigerator, it should be cut into small pieces for easier blending during the kneading cycle. Baking powder Baking powder is a raising agent used in quick breads and cakes. This type of raising agent does not require rising time before baking as the chemical reaction occurs when liquid ingredients are added. Bicarbonate of Soda Bicarbonate of Soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction occurs during baking process. Liquid Measurements Use the cup provided. [. . . ] Ingredients such as raisins, nuts, etc. , should be added when the signal time comes on approximately 32 minutes into the cycle (after initial kneading) to prevent this from occurring. To reduce the rate of rising, reduce the amount of water and / or increase the amount of salt and / or decrease the amount of yeast. Question 23 Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?Yes, but you will need to experiment to get the right proportion of ingredients. [. . . ]